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a plate of crispy chicken wings with red sauce for dipping in a bowl

Sous Vide Chicken Wings with Peri Peri Sauce

Take your appetizer game to the next level with these Sous Vide Chicken Wings! They’re juicy, tender and fall-off-the-bone delicious! 
Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 30 minutes
Servings 6 servings
Calories 373kcal


  • 2 pounds chicken wings wingettes and/or drummettes
  • 1 ½ tablespoons salt

Peri Peri Sauce


  • Heat a sous vide water bath to 160F degrees.
  • Coat the chicken wings in 1 ½ tablespoons of salt and let them sit out while preparing the peri peri sauce.
  • Put ⅓ cup of the peri peri sauce (before you cook it) in a vaccuum seal bag (or ziplock freezer bag if using the water displacement method described in the post above) with the chicken wings and squeeze to coat.
  • Use a vacuum sealer to seal the bag.
  • Place the bag in the water bath and cook for 2 hours. **Check periodically to ensure the bag is not floating.
  • Remove the bag from the water bath and place chicken wings on a parchment paper lined baking sheet.
  • Place under the broiler for 4-7 minutes, until the skin has crisped and browned. Be sure to watch them carefully so they don't burn.
  • Serve with a side of peri peri sauce for dipping.

Peri Peri Sauce

  • Combine all the ingredients, except the ⅛ cup of lemon juice, in a blender or food processor and pulse until a smooth sauce is formed.
  • Place ⅓ a cup in the bag with the chicken wings (see above).
  • Place the remaining sauce in a skillet and heat to a light simmer over medium heat.
  • Cook, stirring periodically, for about 7-8 minutes at a simmer.
  • Remove from heat and stir in the ⅛ cup of reserved lemon juice.
  • Add additional salt to taste if desired.

How to Roast Red Peppers

  • Remove the stem and seeds from the peppers.
  • Place on a grill, under the broiler, or over a lit gas stove and char the skin on each side.
  • Remove and set aside to cool. Once cool, use your hands to peel the charred skin off. **It's ok if a little char is left on the peppers, it gives it a nice smoky flavor.


  1. Removing the air from the bag is important as you don't want bacteria entering the bag while the chicken wings cook.
  2. If you use other cuts of chicken for this recipe like thighs or breasts, just remember that they all have different cooking times so you will need to adjust the temperature of your water bath.
  3. To ensure even cooking, make sure you arrange the wings in a single layer in the sealable bag.
  4. Remember to check on the chicken in the water bath to make sure it isn’t floating, which can lead to undercooked chicken.
  5. If you’re having issues with floating, weigh the bag down with a wet towel or something else heavy (I use my mortar sometimes) or use sous vide weights.
  6. The peri peri sauce can be made ahead and stored for up to 5 days in the fridge.
  7. The chicken wings can be left in the fridge overnight (uncovered) after they have been salted for maximum flavor. This will also help draw out the moisture so when you finish the chicken wings off in the oven they get ultra crispy.
  8. I use the broiler on the low setting to avoid burning the wings, but you can use the high setting as well if you watch them. Using the high setting reduces the chance that you will dry out the wings.


Serving: 6ounces | Calories: 373kcal | Carbohydrates: 7g | Protein: 16g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 2754mg | Potassium: 333mg | Fiber: 2g | Sugar: 3g | Vitamin A: 884IU | Vitamin C: 70mg | Calcium: 44mg | Iron: 2mg